This granola chocolate chip cookie recipe is a makeover of a basic chocolate chip cookie, without any refined flour or sugar (and less sweetener), and packed with nutrient-rich crunchy, melty, flavorful super foods. Feel free to mix, match and substitute as you please with other chopped nuts, seeds or puffed/popped grains. They are a great vegan, gluten-free snack after school. I like using mini chocolate chips because you can get away with adding a smaller amount of total chocolate, but still getting a chocolate chunk at every bite.
- Cook Time
- Prep Time
- 2 cups (240 g) oat flour (gluten free, if needed)
- 1/3 cup (40 g) hemp protein powder* (you can use another flour, but hemp adds more protein)
- 2 teaspoons ground cinnamon
- 1 teaspoon sea or Himalayan salt
- 1 teaspoon baking soda
- 1/2 cup (85 g) virgin coconut oil (liquefied, which happens naturally at 76 F, if your kitchen isn't that warm, just melt it in a hot water bath in a bowl or pot) Or try using tahini or nut butter instead.
- 1/2 cup (85 g) extra virgin olive oil
- 1 cup (190 g) pure maple syrup
- 2 tablespoons flax meal
- 6 tablespoons water
- 1 teaspoon pure vanilla extract
- 1/2 cup (60 g) unsweetened shredded coconut
- 1/2 cup (70 g) chopped walnuts, or other nuts or seeds
- 1/3 cup mini chocolate chips
- 3 tablespoons (40 grams) chia seeds
- 3 tablespoons (40 grams) sesame or hemp seeds
- 1/2 cup (80 g) rolled oats (gluten free, if needed)
- 3 tablespoons (40 g) raw, hulled pumpkin seeds
- 1/2 cup (10 grams) popped (or puffed) amaranth, quinoa, rice or millet
1. Preheat oven to 375 F.
2. Line two rimmed baking sheets with parchment paper and set aside.
3. In a medium bowl, whisk together the oat flour, hemp protein powder, cinnamon, salt and baking soda until all dry ingredients are evenly distributed. Set aside.
4. In another bowl, whisk the oils with the maple syrup, the flax meal, water, and vanilla, until well blended.
5. Pour the moist ingredient mixture into the dry one and whisk until well incorporated. Switch to a spatula and mix in coconut, nuts, chocolate chips, seeds, oats, and popped grain. Make sure all the add-ins are evenly distributed. If possible, let cookie dough rest for 20 minutes, it will set and become more of a dough than a batter, and will be easier to work with it.
6. With mini ice cream scoops or 2 spoons, scoop out dough balls (about 1-inch diameter) onto prepared baking sheets, leaving 1 inch in between each ball. Flatten each ball lightly with your palms and bake for about 9 to 11 minutes until cookies brown a bit and smell amazing. Cool on a rack and repeat until all the dough has been used.